1. Food

Slow Cooked Bread Pudding

User Rating 4.5 Star Rating (4 Reviews)

By

This cinnamon and nutmeg spiced bread pudding is made in the slow cooker, with bread cubes, eggs, milk, and optional raisins.

Ingredients:

  • 4 cups French bread cubes, toasted
  • 2 1/2 cups milk, scalded, cooled slightly
  • 2 eggs, beaten
  • 3/4 cup sugar
  • 1/4 teaspoon cinnamon
  • dash nutmeg
  • dash salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter
  • 1/2 cup raisins, optional
  • dessert sauce or whipped cream for garnish

Preparation:

Lightly butter the slow cooker then add bread cubes. In a small bowl, whisk together the scalded milk, eggs, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter. Pour milk mixture over the bread cubes then add raisins, if desired. Gently, using a large spoon or spatula, press bread cubes down into mixture so all bread pieces will soak up milk mixture. Do not stir. Cover and cook on LOW setting for 5 to 6 hours, until bread pudding is set. Serve with a dessert sauce (links below) or whipped cream.

More Bread Pudding
Chocolate Bread Pudding I
Chocolate Bread Pudding II
Custard Bread Pudding with Raisins
Bread Pudding with Raisins
Buttered Bread Pudding
Bread Pudding with Bourbon Sauce
Old Fashioned Bread Pudding
Old Fashioned Biscuit Pudding
Chocolate Nut Bread Pudding
Blueberry Bread Pudding
Homestyle Bread Pudding
Cajun Bread Pudding
Pineapple Bread Pudding
Peach Bread Pudding
Rice Pudding with Raisins
Biscuit Pudding
Bread Pudding with Fruit
Baked Custard

Dessert Sauces
Whiskey Sauce Recipe
Bourbon Sauce Recipe

Butter Rum Sauce Recipe
Old Fashioned Butterscotch Sauce
Spiced Vanilla Sauce
Vanilla Sauce
Mocha Sauce Recipe
Caramel Sauce Recipe
Spiced Apple Syrup
Fresh Blueberry Sauce

Pudding Recipes
Bread Pudding Recipes
Dessert Sauce Recipes
Chocolate Recipes
Cakes, Pies, Desserts

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

User Reviews

Reviews for this section have been closed.

 5 out of 5
AMAZING!, Member melissa.gates2

I doubled the recipe and it turned out FANTASTIC! I made a caramel-like sauce and also freshly whipped cream, and it was so good. Everyone raved. I did find out through research that there is no need to scald the milk....this comes from pre-pasteurization days I did heat it up a bit in the microwave so I wasn't putting cold milk in the slow cooker. HIGHLY RECOMMEND!!

5 out of 5 people found this helpful.

See all 4 reviews

©2014 About.com. All rights reserved.